🌎 The World Cookbook

1 pound rigatoni, cooked (according to package directions), and drained (making sure to reserve 1 cup of the pasta cooking liquid).
1 tablespoon canola oil
1 pound bratwurst, removed from the casings
1 medium sweet onion, chopped
2 cloves garlic, minced
½ teaspoon kosher salt
¼ teaspoon black pepper
1 can, 15 ounces pumpkin purée (not pumpkin pie mix)
4 ounces cream cheese
pinch freshly grated nutmeg
1/8 teaspoon ground allspice
¼ cup grated Parmesan cheese

Preheat oven to 350 degrees. Cook the pasta according to the package directions. Drain, and keep warm, reserving 1 cup of cooking liquid. In a large skillet over medium/high heat, brown the sausage in the canola oil, breaking up the sausage with a wooden spoon as it browns. Add the onion and garlic and cook until the sausage is no longer pink. Stir the pumpkin purée, cream cheese, nutmeg, allspice, salt and pepper into the sausage until well blended. Add the drained pasta into the sausage mixture along with 1 cup of the reserved pasta cooking liquid. Stir well to combine. Spoon the pasta into a 3 quart baking dish that has been sprayed with cooking spray. Sprinkle the Parmesan cheese evenly over the pasta. Cover the dish and bake in a preheated 350 degree oven for 30 minutes. Uncover the dish a continue baking for an additional 5-10 minutes. Serve hot.